Cottage Pie With Leeks

Growing up in England cottage pie was a favourite meal of mine, I have never made it with leeks before, but I had some in the fridge that needed to be used up, and they made a great addition to one of my favourite comfort foods.



1lb ground beef
1 large onion, chopped
1 large carrot, chopped
4 sprigs fresh thyme
2 tbsp tomato paste
1 tbsp plain flour
150ml/5fl oz red wine
400ml/14fl oz beef stock
salt and freshly ground black pepper
Worcestershire sauce, to taste
2 leeks, chopped
2lbs potatoes, peeled and chopped
4oz butter
125ml/4½fl oz heavy cream

Brown the ground beef in a large pan, drain, add the onion, carrot and thyme and cook for 2-3minutes

Stir in the tomato paste and flour and cook for a further minute

Add the stock and red wine to the pan and leave to simmer for 45 minutes, or until the mixture has thickened. Season, to taste, with salt, freshly ground black pepper and a few dashes of Worcester sauce

In a separate pan, heat a little butter. Add the leeks and fry until softened, but not coloured

For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender

Mash well with a potato masher or ricer, then add the butter and milk, beating to form a smooth mash. Season, to taste, with salt and freshly ground black pepper

Transfer the meat into an ovenproof dish and layer the leeks on top, arrange spoonfuls of the mash on top of the meat and leeks

Cook for about 30 minutes at 375, until the potato is crisp and golden-brown around the edges. Serve hot.



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